Calamari

Calamari bobotie

30 minutes

Broccoli recipes

Broccoli soup with olive oil rye flatbreads

25 minutes

Dark chocolate and almond shards with citrus trio

5 minutes

Egg recipes

Fluffy ricotta and olive-baked eggs

20 minutes

Quinoa recipes

Pan-fried salmon with beetroot quinoa salad

25 minutes

Cooking with

Ostrich neck in rich red wine sauce

7–8 hours

Root vegetable

Spiced parsnip soup

40 minutes

Kafta

10 minutes

Frozen yoghurt

Guava and yoghurt ice cream

10 minutes

French recipes

Croque Monsieur

5 minutes

Baked cherry custard

45 minutes

Apple recipes

Cashew caramel apple custard

10 minutes

Cashew caramel apple custard

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

4 green apples medium-sized (about 500 g)
1 cup apple juice
½ x 500 ml fresh custard tub
½ cup Greek yoghurt
50 g cashew nut brittle

Method

Peel and slice the apples into slim wedges.

Place them in a saucepan and pour in the apple juice. Gently simmer over a low heat, uncovered, for 10 minutes, or until tender but still holding their shape.

Mix the custard with the yoghurt and spoon into 4 shallow bowls.

Top with the warm poached apples and sprinkle with roughly chopped cashew nut brittle.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Calamari bobotie

Broccoli soup with olive oil rye flatbreads

Dark chocolate and almond shards with citrus trio

Fluffy ricotta and olive-baked eggs

Pan-fried salmon with beetroot quinoa salad

Ostrich neck in rich red wine sauce

Spiced parsnip soup

Kafta

Guava and yoghurt ice cream

Croque Monsieur

Baked cherry custard

Cashew caramel apple custard

Cashew caramel apple custard

Ingredients

Method